Red Curry Sweet Potato Soup Food

CURRIED SWEET POTATO SOUP

Steps:

• Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
• Cook on Low for 7 hours.
• Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
• Cook on High for 20 minutes.

WONDERFUL CURRIED SWEET POTATO SOUP

Steps:

• SOUP:.
• In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
• Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
• Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
• Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
• Serve:.
• Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.

CURRIED SWEET POTATO SOUP

Steps:

• In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
• Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
• Process with an immersion blender (or in batches with a regular blender) until smooth.
• Stir in the coconut milk and reheat gently without boiling.
• Serve with warm pita bread.

THAI RED CURRY SOUP

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
• Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
• Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
• Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
• Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
• Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

RED CURRY SOUP WITH RICE & PURPLE KALE

Steps:

• Preheat a 4-quart soup pot over medium heat. Sauté onion in oil with a pinch of salt for 5 minutes or so, until translucent. Add garlic and ginger and sauté a minute more.
• Add rice, vegetable broth and salt, cover pot and bring to a boil.
• Once boiling, lower heat to simmer. Mix in 2 tablespoons curry paste. Add kale and sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.
• Add coconut milk, agave and lime. Taste for salt and flavor. Add more curry paste if you like.
• Remove from heat and serve immediately, or even better let it sit for 10 minutes to give the flavors a chance to meld. Top with fresh chopped cilantro.

THAI SWEET POTATO SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
• Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.

RED POTATO SOUP

Steps:

• Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
• Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
• After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
• Cook for an additional 20 minutes, covered.
• Stir frequently.
• Serve garnished with grated cheddar cheese and serve with warm French bread.
• Season to taste.

RED CURRY SWEET POTATO SOUP

Steps:

• Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
• Add finely grated ginger and red curry paste and cook for 1-2 minutes.
• Add the chopped sweet potato and chicken stock and cook for 15 minutes.
• Add the coconut cream and bring back to a simmer.
• Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
• Divide between bowls and decorate with coriander leaves.